My sister used to throw these together on Friday nights when nobody wanted to cook but everyone was hungry. Try it. She kept a rotation of four combinations: salmon with horseradish and arugula, roasted peppers and mozzarella, fig jam with gorgonzola, and a simple tomato-basil situation. I thought they sounded strange the first time, especially the salmon one. Turned out that was everyone’s favorite. The horseradish cuts through the depth in a way that makes the whole thing feel lighter than it is, and the arugula wilts just slightly from the heat of the flatbread. Now I keep fig jam in my cupboard specifically for this. It takes about fifteen minutes from fridge to table, which is the main point, but each one tastes like you actually thought about it.
How to Make Flatbread Pizza
Don’t overload the toppings
Flatbread is thin and it can’t hold the weight of a loaded pizza. Go light on every layer so the base stays crisp. A few well-placed pieces of mozzarella do more than a pile of it.
Arugula goes on after baking
For the salmon and fig jam versions, add the arugula once the flatbread comes out of the oven. The residual heat wilts it just enough. Baking it in makes it soggy and loses all the peppery bite. 
Fig jam and gorgonzola balance
Use more jam than you think you need and less cheese. The jam needs enough presence to offset the gorgonzola, which gets quite strong when it bakes. Start with small crumbles and add more to taste after the first bite.
Flatbread Pizza
- Total Time: 18 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Four quick & customizable flatbread pizzas—perfect for a weeknight dinner or casual get-together. Get creative with your toppings!
Ingredients
- Baby Arugula
- Cooked Salmon
- Tartar Sauce
- Horseradish
- Tomato Basil Flatbread
- Fresh mozzarella
- Roasted Red Peppers
- Basil
- Artichokes
- Tomato Basil Flatbread
- Fig Jam
- Gorgonzola Cheese
- Baby Arugula
- Fresh Mozzarella
- Tomatoes
- Basil
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and arrange the flatbreads in a single layer.
- For the Salmon Flatbread: spread a thin layer of tartar sauce mixed with a touch of horseradish on one flatbread. Top with flaked cooked salmon, a handful of baby arugula, and a squeeze of lemon.
- For the Roasted Pepper Flatbread: layer fresh mozzarella slices on a second flatbread. Top with roasted red pepper strips, artichoke hearts, and torn basil leaves.
- For the Fig and Gorgonzola Flatbread: spread fig jam over a third flatbread. Crumble gorgonzola over the top and add a scattering of baby arugula after baking.
- For the Margherita Flatbread: top the last flatbread with sliced fresh mozzarella, sliced tomatoes, and fresh basil. Drizzle all assembled flatbreads with olive oil and a crack of black pepper.
- Bake for 5 to 8 minutes until the cheese is melted and the edges are crisp. Slice and serve immediately.
Notes
- For best results, use high-quality flatbreads that are thin and sturdy enough to hold the toppings.
- If your flatbreads are smaller than 10 inches in diameter, reduce baking time by 1-2 minutes.
- To prevent soggy pizzas, assemble the toppings just before baking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What kind of flatbread works best for this?
Naan, store-bought pizza flatbreads, or even large pita rounds all work. Choose something sturdy enough to hold toppings without going soggy. Thinner flatbreads will get crispier.
Can I prep these ahead of time?
You can assemble the roasted pepper and fig jam flatbreads up to an hour before baking and refrigerate them. Add the salmon and arugula toppings fresh, right before and after baking.
How do I keep the flatbread from getting soggy?
Bake directly on parchment paper on a baking sheet placed on the lowest oven rack. Keep wet toppings like tartar sauce in a thin layer, and don’t overload with too many ingredients.
